Preheat oven to 400 degrees F.

In a medium glass bowl, combine the water, oil, yeast, and sugar. Gently stir a couple of times with a rubber spatula and allow the mixture to rest for 15 minutes. After 15 minutes the yeast will be bubbly. In your stand mixer, add the yeast mixture, salt, egg, and flour. Using the dough hook, knead the mixture at medium-high speed until it forms a ball. Add ½ cup shredded cheddar cheese and mix for a few seconds or until just combined.

Place dough on a lightly floured surface and roll into a long snake shape. Cut it into 12 equal pieces. Cover with a clean cloth and allow them to rest while making the filling.

Combine, 3 cups shredded sharp cheddar with 1 cups prepared fig jam, ¾ cups fine chopped pecans, ¼ cup cream cheese, spices, a ¼ teaspoon of salt, and stir to combine.

Build the Rings:

Roll one piece of dough at a time into flat, long oval shapes. Top should be slightly larger than the bottom, almost heart shaped.

Add 2-3 teaspoons of the filling to the top of the oval, leaving ¼ inch headspace. Gently, pull the ¼ inch of ‘free’ dough over until it covers the filling. Pinch the edges to secure the dough around the filling.

Cut strips in the remaining dough using a knife. You can cut it into thin or thick strips it’s totally up to you.

Fold the filled dough over the strips like you’re making a croissant. Curve into a C-shape and connect the ends together.

Place the Rings on a parchment-lined cookie sheet and brush with melted butter. Sprinkle about a ½ teaspoon shredded cheddar cheese over each ring.

Bake at 400F. for 12-15 minutes or until golden brown.

Remove rings to a cooling rack. Brush with more melted butter and serve warm or at room temperature.